These Air Fryer hot honey salmon bowls are delicious, big on flavour and super easy to make. Salmon is coated in a blend of spices and honey for that sticky sweet and spicy savoury bite, served with roasted potato cubes, baby greens, tomatoes, cucumber, avocado and a touch of gouda.
Drizzled with a creamy spicy mayo dressing, they make a simple yet satisfying lunch or dinner. Every element comes together for a balanced bowl that will be loved by the whole family.
Calories in Hot Honey Salmon Bowl
This recipe serves 2 and is 595 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- live oil spray - Used to lightly coat the salmon and potato cubes before roasting, helping the spices stick and adding a touch of healthy richness.
- Salmon: I like to use wild-caught for the best flavour and texture. Coated with smoked paprika, a pinch of red chilli flakes, salt and pepper, then glazed with honey for that sweet and spicy finish.
- Potato cubes: Tossed in paprika, garlic, salt and pepper, then roasted until soft and tender. Finished with a sprinkle of fresh parsley for brightness.
- Avocado: Creamy and mellow, adding richness and a cooling contrast to the spiced salmon and potatoes.
- Baby greens: Provide a fresh, leafy base that keeps the bowl light and balanced.
- Tomatoes: Juicy and slightly sweet, adding freshness and colour.
- English cucumber: Crisp and cool, perfect for balancing the richness of the salmon and avocado.
- Gouda: Mild, slightly nutty, and melts lightly into the warm elements of the bowl.
- Spicy mayo dressing: Made with mayo, lemon juice, cayenne, smoked paprika, garlic powder and onion powder. Creamy, tangy and lightly fiery, it ties all the flavours together.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
There are plenty of ways to customise this bowl to suit your tastes or what you have on hand.
- Protein swap: If you prefer, use chicken instead of salmon. Boneless, skinless thighs or breasts work well; season and roast them just like the salmon, brushing with honey and spices for the same sticky sweet and spicy flavour.
- Potato alternatives: Sweet potato cubes can replace white potatoes for a slightly sweeter, heartier option. Roast them in the same spices and olive oil spray.
- Salad swaps: Baby greens can be swapped for spinach, arugula or a mixed leaf salad. Add other fresh vegetables like bell peppers, radishes, or shredded carrots for extra colour and crunch.
- Cheese alternatives: Gouda can be replaced with cheddar, mozzarella or a mild feta for a different creamy note that still pairs well with the spicy-sweet dressing.
- Other tweaks: Avocado can be left out or replaced with sliced roasted peppers for creaminess and colour. For the dressing, feel free to adjust the cayenne or smoked paprika to make it milder or hotter depending on taste.
Converting to Oven
If you don't have an air fryer and would like to try this recipe, it can easily be converted to the air fryer, cook the potatoes in the oven at 420f for about 30 minutes and the salmon for approx 10-12 minutes (depending on thickeness of fillet bites)
Storing and Reheating Leftovers
If you make this recipe for two and want to save half for the next day, store the salmon, potatoes and salad components separately in airtight containers in the fridge. This keeps everything fresh and prevents the salad from wilting or the dressing from making the potatoes soggy.
To reheat the salmon and potatoes, preheat your oven to 180°C (350°F). Spread the potatoes on a baking tray and warm for 5-7 minutes. Add the salmon for the last 3-4 minutes just to heat through, avoid overcooking so it stays tender. You can also use an air fryer, reheating the potatoes for 4-5 minutes and the salmon for 2-3 minutes at 160°C (320°F). Keep the salad and avocado separate until serving and drizzle with the spicy mayo dressing just before eating.
This method keeps the flavours balanced and textures intact, so your next-day meal is almost as good as freshly made.
More Salmon Recipes
If you love salmon like me and want some other salmon recipes to try, check out these recipes:
See more Salmon Recipes →
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Recipe Card
Air Fryer Hot Honey Salmon Bowl
This Air Fryer hot honey salmon bowl combines sticky, spiced salmon with tender roasted potatoes, salad, creamy avocado, gouda and a zesty spicy mayo for an easy, flavour packed meal.
Ingredients
For the potatoes:
- 300g (10.5oz) potato, cubed
- olive oil spray
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon of parsley
- pinch salt and pepper
For the salmon:
- 280g (9.8oz) fresh salmon fillet (I use wild caught), sliced into bitesize pieces
- olive oil spray
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- pinch of red chilli flakes
- pinch salt and pepper
- 1 tablespoon of honey
For the bowl:
- 50g (1.7oz) avocado
- 4 handfuls of baby greens
- 10 grape or cherry tomatoes, halved
- ¼ English cucumber, quartered
- 50g (1.7oz) Gouda, cubed
For the dressing:
- 3 tablespoons light mayo
- 1 teaspoon lemon juice
- pinch of cayenne
- ¼ teaspoon smoked paprika
- ½ teaspoon of garlic powder
- ¼ onion powder
Instructions
- Mix together the ingredients for the dressing, adding a little water if you prefer a thinner consistency.
- Place the potato cubes in a bowl, toss with the seasonings, and spray generously with olive oil. Add to the air fryer and cook at 390f for 20 minutes until golden and tender.
- Place the salmon cubes in a bowl, toss with the seasonings, and spray generously with olive oil. Line the air fryer tray with parchment to prevent sticking, then cook the salmon at 390f for 6 minutes. Drizzle with honey, gently toss, and cook for a further 2 minutes.
- Divide the baby greens, cucumber, tomatoes, 25g of gouda and 25g of avocado between two bowls. Top each with the roasted potatoes and salmon, then drizzle with the dressing.
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
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Nutrition Information
Yield 2 Serving Size 1 SERVINGAmount Per Serving Calories 595Total Fat 27gSaturated Fat 8gUnsaturated Fat 30gCholesterol 130mgSodium 604mgCarbohydrates 48gFiber 8gSugar 13gProtein 42g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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